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Lamb Crown Roast

Lamb Crown Roast

An impressive lamb dish taken from Dairy Diary Favourites cookbook.




Lamb Crown Roast

Ingredients

Racks of lamb 2, with 6–8 cutlets each

Butter 50g (2oz)

Onion 1 large, peeled and chopped

Garlic 2 cloves, peeled and crushed

Celery 3 sticks, sliced

Dried apricots 50g (2oz), chopped

Dried cherries 50g (2oz), chopped

Pistachio nuts 50g (2oz), chopped

Fresh breadcrumbs 110g (4oz)

Chopped mint 3 tbsp

Lemon 1, grated zest and juice

Egg 1, beaten

Salt and freshly ground black pepper

Steamed new potatoes and vegetables to serve (optional)

Instructions

1

Preheat the oven to 200°C/180°fan/Gas 6.

2

Bend the racks to form a crown, fat side inward, and secure with string.

3

Melt the butter in a pan and fry the onion, garlic and celery for about 5 minutes until softened. Stir in the chopped apricots, cherries, pistachios, breadcrumbs, mint, lemon zest and juice, egg and seasoning. Leave to cool slightly, then fill the crown centre.

4

Weigh the filled crown, then transfer to a roasting tin, cover with foil and roast, allowing 15 minutes per 450g (1lb), plus 15 minutes. Leave to rest for 5 minutes before carving. Serve with new potatoes and a selection of vegetables, if you like.

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